Hermes Sweeteners LTD, www.hermesetas.com
Upside Down Cake
Ingredients
Makes 8
For the fruit layer:
2 tbsp Hermesetas Granulated
432 g (15 oz) can pineapple rings, drained and cut into large chunks
250 g (9 oz) pack ready-to-eat exotic fruit
For the cake:
10 tbsp Hermesetas Granulated
175 g (6 oz)margarine, suitable for baking
275 g (9 oz) self-rising wholemeal flour
1½ tsp baking powder
3 eggs
| kJ | kcal | Carbohydrates | Fat | |
| Recipe | 13'400 | 3'200 | 368.0 g | 168.0 g |
| Portion | 1'675 | 400 | 46.0 g | 21.0 g |
Preparation
Base Line a 20 cm (8 in) round loose-bottom cake tin. Sprinkle the Hermesetas Granulated over the base and then arrange half the pineapple chunks and the dried fruits on it.
To make the cake preheat the oven to 180º C (350º F, Gas Mark 4). Beat the Hermesetas Granulated and margarine together. Add the flour, baking powder and eggs and mix well. Finely chop the remaining pineapple chunks and add to the mixture and stir again. Spoon into the tin and spread in an even layer over the base.
Cook for 40–45 minutes, until risen and springy to the touch. Cool slightly before turning out of the tin onto a serving plate. Drizzle with some of the pineapple juice and serve warm.
